Details

Autor(en) / Beteiligte

• Pang, Min
• Wang, Xiuxiu
• Cao, Lili
• Shi, Zhaojuan
• Lei, Zheng
• Jiang, Shaotong

Titel

Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels

Ist Teil von

• International journal of food science & technology, 2020-05, Vol.55 (5), p.1900-1908

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2020

Link zum Volltext

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• Summary Oleogels of β‐sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of β‐sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10‐oleogel was densely packed, spherical and white while Sit10/BW0‐oleogel displayed a needle shape. X‐ray diffraction patterns showed that the oleogel width of the crystals and D‐spacing increased with increasing amounts of β‐sitosterol and the FTIR spectra revealed that oleogels formed via non‐covalent bonding and may be stabilised with physical entanglements. Functional oleogels prepared from sterol and beeswax in sunflower oil.